Chef William was born and raised in Chesapeake City Maryland. He has spent 15+ years learning the culinary arts at several Maryland and Delaware dining establishments. His humble beginnings started in Grandma's kitchen. While attending high school he was hired at Schaeffer's Canal House as a prep cook. In the relatively short time of 5 years he had become their Executive Banquet Chef. Upon graduating high school, he took a position as Executive Chef at The Nauti Goose Seafood House located in North East Maryland. Chef William left The Nauti Goose for a year to help an associate open Restaurant 865 in Dover, Delaware. After a successful inaugural year he returned to The Nauti Goose. Chef William arrived in Amarillo in September of 2007. He quickly found a position as Executive Chef for Macaroni Joe's Fine Italian. He has worked diligently to help it become one of the premier dining destinations in West Texas. William has infused Chesapeake Bay flair into their established repertoire of fine cuisine.

Rick Alley has been with Macaroni Joe’s since December 2007. He brings 20 years of experience in the restaurant profession to Macaroni Joe’s. Rick began his career as a manager in the Harrigan’s and Steak & Ale concepts. While attending culinary school at El Centro College in Dallas he worked as pastry chef for chef Michael Marshal at the famed Riviera Restaurant. In the last few years, Rick has changed his focus towards his passion; wine. He earned his Sommelier certification from the Court of Master Sommeliers in 2006 and moved to California to learn the business of wine first hand. While in California, he worked closely w/ Chef Charlie Palmer at The Dry Creek Kitchen in Healdsburg, Ca. Rick is in the process of creating one of the most extensive wine lists in West Texas, boasting nearly 500 selections on Macaroni Joe’s new book of wine.